November is a great month for food lovers! There are many opportunities to travel, finding great eats at the end of road. For example, here’s your chance to hop on a flight to warm and beautiful San Diego, California to attend the San Diego Bay Wine and Food Festival that runs from November 18 to November 24, 2013.
Having lived in San Diego for over 20 years I can promise you this is not to be missed. This year is the event’s 10th year anniversary celebration and it is going to be bigger and better than ever before. Raise your glass with us! Celebrate 10 years in the making with new events, the best wines in the world and some of today’s biggest celebrity chefs and culinary personalities. Join over 200 wineries, breweries and spirit purveyors, 70 of San Diego’s best restaurants, and 10,000 wine and food aficionados from across the nation for the biggest birthday bash on the West Coast.
Celebrate a decade of decadence at the West Coast’s most talked about wine and culinary celebration. This year’s action-packed line-up features cooking classes, tasting panels, celebrity chef dinners, and multiple tasting events showcasing San Diego’s fresh and flavorful food scene and the chefs that make it happen.
As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego’s thriving food scene. They’ve got their eyes and ears peeled for the city’s most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. The magnitude of culinary talent in San Diego combined with an international showcase of the world’s premiere wines and spirits, and the nation’s trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast and precursor to the Thanksgiving holiday.
To give you an idea of why you should definitely make every attempt to be there here are some highlights of the week:
Monday, November 18th
6:30 pm – 9:30 pm La Plancha Pop Up Dinner: Celebration of Baja & Tequila Tasting
A unique collaboration of Baja and San Diego chefs to include Chad White of Plancha Baja Med, Javier Plascencia of Mision 19 and Jason Knibb of Nine-Ten. Feast upon 6 uniquely styled courses with handpicked tequila pairings selected by Marcela Valladolid of Hacienda de la Flor and Food Network’s Mexican Made Easy. The Plancha Baja Med tagline is “It’s like a high 5 in the mouth” and with this line up of chefs, it promises to do just that. The term plancha is Spanish for “iron” and is the type of griddle used in Mexican cooking, similar to a flat top grill. “Baja Med” refers to the culinary movement where Mexican, Mediterranean and Asian cuisine are fused together to create one mouthwatering flavor explosion. Chef Chad White began a journey of pop-up dinners in this style, where he is able to take creative liberty to cook what he wants, however he wants, wherever he wants. The sky is the limit. Now’s your chance to take part in the La Plancha experience.
Tuesday, November 19th
What is more “Classic San Diego” than craft beers and The Fish Taco? This new signature event celebrates the two classics along with the featured Fish Taco TKO Competition that will pit the top fish taco makers against each other in a mouthwatering battle of this SD favorite. Hosted at the new Stone Brewing World Bistro & Gardens location in Liberty Station, attendees will be immersed in a true San Diego experience sampling unique craft beers on draft while weighing in on the chefs’ fish taco creations.
Wednesday, November 20th
6:00 pm – 10:00 pm
7:00 pm – 10:00 pm
Thursday, November 21st
11:30 am – 1:00 pm Passion for Fusion Featuring Master Chef Peng S. Looi
At the heart of all cuisine is fusion, where chefs become inventive with the mix and mingling of various flavors and traditions from all over the world. Balancing complex flavors to create an east-meets-west cuisine, Chef Looi will take you through a step-by-step journey into the depths of Asian fusion and show just how accessible it can be. This class demonstrates a simple approach to modern Asian cooking using regional ingredients and techniques. From Malaysia to India with a French twist, Chef Looi’s eclectic background incorporates east-west cuisine without borders.
Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas and Dubai, UAE. He was invited by the Chefs Association of Malaysia, Malaysian Hotel Association and the Ministry of Tourism Malaysia, thrice to judge at the prestigious WACS sanctioned Culinaire Malaysia, the largest culinary competition in the South East Asian region.
Baby arugula, pickled Asian pear and ginger vinaigrette
Roasted hoisin + garam masala duck and mango chutney
Grilled lemongrass skirt steak and nyonya sauce
There is so much to share that the next best option is to send you directly to the website where you can see it all. Don’t delay as November 18th is just around the corner… http://www.sandiegowineclassic.com/about.html#gallery
On the website you will be able to see the myriad of events on a day-to-day basis (and the complete descriptions of each event, purchase tickets, locate a hotel, and much more.
Hope to see you there this year! You won’t regret it.